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Curried Olive Egg Salad

Total Time

Prep/Total Time: 15 min.

Makes

4 servings

Accessorizing the humble egg salad sandwich with olives, curry powder and celery seed really bumps up the flavor of lunch. —Anita Doyle, Dodgeville, Wisconsin
Curried Olive Egg Salad Recipe photo by Taste of Home

Ingredients

  • 6 hard-boiled large eggs, chopped
  • 1/2 cup reduced-fat mayonnaise
  • 1/3 cup chopped sweet onion
  • 1/4 cup chopped pimiento-stuffed olives
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 8 pita pocket halves
  • 8 lettuce leaves

Directions

  1. In a large bowl, combine the first nine ingredients. Line pita halves with lettuce; fill each with 1/4 cup egg salad.

Nutrition Facts

2 filled pita pockets: 398 calories, 20g fat (4g saturated fat), 329mg cholesterol, 893mg sodium, 38g carbohydrate (4g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 2-1/2 fat, 1 medium-fat meat.

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